This lesson is about how to do catering business

1. C A T E R I N G B U S I N E S S
SKILLS IN THE

2. Filipinos are indeed food lovers.
Each one of us have experienced a
catering service since this is rampant
in social occasions
Catering - means a business or
activity to provide food in any
services for a large number of
people.

3. CATERING SERVICE MANAGEMENT
The attainment of these goal depends upon the input.It
requires approach along with special skills,knowledge and
professional at each and every stage in food service
operation.

4. FACTORS TO CONSIDER IN ORGANIZATION A FOOD
SERVICE MANAGEMENT
We also have the factors to consider in organizing a food service
establishments. In catering the way i to get and keep the business and
exposure are the primary aims. Your clients should be fully satisfied;
otherwise your business will be short-lived.
A successful catering business require much hard work, considerable time a
sufficient financial investment for the operation and how to serve food
properly. Just keep in mind it is important that before starting a catering
business you have to take time to evaluate your own qualifications. It is also
better to survey the potential of catering as an enterprise in the community

5. FACTORS THAT CONTRIBUTE
TO SUCCESSFUL CATERING

6. KNOWLEDGE OF VARIOUS MENUS
1.
A food caterer should have knowledge of a wide variety of breakfast,
lunch, and dinner menus. The customers usually select the courses they
would like to be served to them and they do this from a list of menus at
different price ranges. Usually, these menus include dishes which range
from local delicacies to foreign specialties. The following is a list of
sample menus from which customers may select. These menus are
grouped according to price per cover with prices fluctuating and based
on market trends.

8. 2. NATURE OF CLIENTELE
Caterers should consider the nature of their clientele. How to meet the
customers' food requirements is a big responsibility of caterers. Certain
groups of people have special food requirements. For example, some old
people prefer food which need little chewing and are easily digested.
However, catering to young people requires consideration of their
nutritional needs. An adequate supply of protein, carbohydrates, and
calcium is essential. Hospital catering requires a strict collaboration with
the dietitian,

9. 3. GOOD PUBLIC RELATION
Successful caterers usually start from a small eatery until they gain a lot of
clientele. A successful food catering business depends a lot of
acquaintances and contacts. Thus, a caterer needs to have good
interpersonal relations with all kinds of people.

10. 4. TOOLS AND UTENSILS NEEDED
In homes where not enough chairs and tables are available, they
are supplied by the caterers. The utensils needed are plates,
glasses, silverware, cups, saucers, food containers, and other
things needed for the service.

11. 5. CATERING PERSONNEL
Food catering requires efficient management of the personnel
needed for the job. The personnel needed for catering are:
a. One cook specially trained for the job
b. Two or more waiters/waitresses. At least one waiter should be
assigned for a table that can accommodate twelve persons.
c. Two or more kitchen helpers, depending on the bulk of food being
prepared
d. An errand boy or girl
f. Three helpers to apportion food on individual cover plates

12. The catering manager oversees all the operations involved-from
contracting clientele to finally serving the ordered food. Personnel
for catering job must observe strict personal grooming and
cleanliness while working. Mismanagement in food catering may
mean failure because of (1) failure to serve the amount of food
needed; (2) failure to serve food on time; (3) poor production of
food products; and (4) failure attend to the details of the food
service.

13. 6. FACTORS IN SELECTING CATERING PERSONNEL
Selecting catering personnel is one of the most difficult
decisions to make in a catering business. However, if
certain factors are considered, making erroneous decisions
can be minimized Some of these are as follows:

14. a. SOURCES b. APPLICATION
Friends and acquaintances,
newspaper ads and employment
agencies are some of the sources
through which a catering manager
can recruit personnel. A personal call
by an interested applicant is one of
the best ways of securing personnel
because the fitness of the applicant
can be determined quickly through
an interview.
The application form and the
personal interview are necessary
measures when an applicant is
considered for employment. Certain
points concerning the job, like
his/her personal background,
education, and part-work
experience, should be discussed
with the applicant in a personal
interview.

15. c. EDUCATIONAL QUALIFICATIONS d. PHYSICAL REQUIREMENTS
Secondary education would be an
asset to a headwaiter, cook,
cashier, waters, and cashier
checker. For dishwashers and
kitchen helpers, the ability to read
and write and to perform simple
mathematics will suffice. Of course,
managerial and supervisory
positions demand higher
educational qualifications
The presence of physical aptitude
and coordination that will enable
the workers to develop readily the
required skills is valuable. As a
requirement, the applicant must
undergo a complete physical and
medical examination before
getting hired.

16. 7. APPRENTICESHIP OF PERSONNEL
An apprentice is an unskilled worker who trains with a
skilled worker for a certain period to learn and master the
necessary skills. Apprenticeship is done in consideration of
a Small fee or incentive, like free snacks and meals.
Sometimes it also includes free lodging.

17. 8. AVAILABILITY OF TRANSPORT FACILITY AND
EQUIPMENT
Food catering involves transporting the food to both near
and far places. Thus, a vehicle roomy enough to
accommodate food containers, trays, utensils, serving
materials, and personnel is necessary.

18. SOCIAL CATERING AND SOCIAL CATERER
Social catering is the business of supplying food and goods
as organized services for public and private social
functions. The social caterer is the person who performs
these activities.

19. THREE TYPES OF CATERING SERVICES
In this type of food
service, the caterer has
his/her own banquet
hall and a kitchen. On-
premises catering is
similar to those offered
in hotels and
restaurants.
ON-PREMISES
CATERING
OFF-PREMISES
CATERING
IN-HOME COOKING
AND SERVING
In this type of food service,
the caterer has a kitchen
but has no banquet hall.
The cooked food is brought
to the customer and served
in the place of his/her
choice.
In this type of food
service, the host
engages the caterer's
services to assist with
or completely take
over the preparation
of food and service for
special functions held
at the host's premises.

20. CREATE A MARKET AND SELL A SERVICE
Beginners in the food service business are frequently Impatient. They are anxious to
get started and go into full swing without allowing themselves sufficient time to
become established in the community or accumulate the necessary cash reserves.
The community should know the talents and capabilities of the caterer. The caterer's
services will be frequently sought if he/she is better known and his/her services are
more distinctive.
To establish a reputation in the community as a good caterer, you may approach
offices and organizations to offer services for special functions at a nominal cost. In
this way, you are building a reputation with the three main attributes of any
successful food service enterprise which are ability, Integrity, and dependability.

21. ADVERTISING
PERSONNEL NEEDS
is another way of seeking customers. The food service or catering
service could be advertised by billboards, local newspapers,
television, radio, telephone directory.
Activities in food service business require the services of several personnel
who are trained to do specific kinds of jobs. It must be noted that the kind
of personnel hired in a catering service can spell the difference between
success and failure.

22. PERSONNEL NEEDS CAN BE CLASSIFIED UNDER THE
FOLLOWING JOB LEVELS
1. MANAGERIAL EXECUTIVE LEVEL 2. SKILLED LEVEL
The food manager is the person
who is sufficiently well informed
about the needs and work
methods: He/She plans and
directs work services. He/She is
sometimes called Food Director.
The head cook, the baker (if
there is a bakery section) and
the wine steward in a big
restaurant and hotel belong to
this level They are needed to
prepare and cook food.

23. 3. ENTRY LEVEL
This level does not require previous experience for training since this
includes the unskilled and semiskilled jobs. The entry level is a stepping
stone to the position on the skilled level. The following personnel make up
this group.
• assistant cooks & dishwashers
• kitchen helpers. baker's helper
This group is needed in the preparation and cooking of food and is simply called
kitchen brigade.
The service brigade to serve and walt at tables are as follows:
•The captain waiter, or the headwaiter. He/She directs the waiters as to the manner
of serving at the table.
• The waiter. There should be at least one waiter at a table for twelve people.

24. FOOD SERVICE PROCEDURE
The number and type of personnel needed in a catering service
operation depends on the type of service to be offered, the
number of people who want to be served, and the facilities
available. Less personnel is needed if an operation is equipped
with labor-saving devices or if food material is classified as ready
to cook or serve.

25. FAIR WAGES
In the catering industry, the total payroll cost must not exceed thirty
percent of the total sales. The rates are usually determined per function.
In metro Manila the prevailing rates per function as of 2007 are as
follows:. Waiter -P350.00-400.00, Head cook -P300.00/hour, Head waiter
-P500-600.00 an Headwaiter, Captain and Manager -3timesthe highest
paid staff are the highest paid.

26. BUDGETING AND MAINTANING MOTIVATION
If personnel need is more than available, the caterer should have a group
that can be hired to fill in the demand for additional manpower. The right
people should know what the job is and how it should be performed. In
the catering operation there are skills needed for every job.
•good working condition
•well-organized department with well-defined roles
•good pay and benefits

27. THAT'S ALL
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